Dehydrated Garlic

The dry powder derived from garlic bulbs is known as dehydrated garlic. It has a strong and pleasant flavour, which is due to the presence of the chemical allicin. Garlic is utilised both in the kitchen and in medicine. It's used in breads, buns, pizza, and other savoury baked products.

Garlic (Allium sativum L.) can be traced back over 4000 years to Ancient Egypt. Central Asia and Southern Europe are regarded to be the origins of the crop. The Spanish, Portuguese, and French missions brought this old bulb crop to the western hemisphere.

After onion, garlic is the second most significant and frequently farmed Allium crop. Garlic is now grown in almost every subtropical location on the planet. The world's top garlic producers are China, India, Korea, and Egypt.

When compared to other bulb crops, garlic has a high nutritional content. Proteins, carbs, and minerals like calcium, magnesium, and potassium abound. Garlic that has been dehydrated is used as a condiment in a variety of baked items. Garlic bread, croutons, rolls, and pizza dough flavour are the most common. When garlic flavour is needed, powdered garlic is used, whereas minced or flaked garlic is used to provide texture and mouthfeel to some baked items. It can also be mixed in with other components in the dough or applied topically to the finished product.